Roasted vegetables - I'm using pumpkin - sauteed mushrooms are also delicious
Baby spinach leaves, optional, but I love to add greens where I can!
Pesto - any type you like
Cooked grains - quinoa is a favourite, optional
Feta - dairy or vegan - or Parmesan
Seeds - pumpkin and sunflower are favourites - pinenuts are also good
Fresh herbs - parsley, chives, coriander, dill or rosemary
Instructions
Heat oven to 180 degrees C
Put the chickpea flour in a bowl; add the salt and pepper.
Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, at least 15 minutes or for as long as 12 hours. The batter should be about the consistency of heavy cream.
Heat a large oven-proof fry pan over medium heat. When hot add some olive oil to cover base, then pour the batter into the pan. Gently swirl the pan around to evenly distribute the batter.
Place pan back on stove and cook for 2-3 minutes, until edges start to set.
Remove from heat and top with pesto, roasted pumpkin, whatever else you wish to use and lastly the feta. Place in oven to continue cooking for approx 8-10 minutes, or until the pancake is firm.
Remove from oven, top with seeds, fresh herbs and serve.
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2020/03/28/roasted-pumpkin-pesto-and-feta-socca/